Go Back

Butterscotch Graham Cracker Cheesecake Bars

Butterscotch graham cracker cheesecake bars with a buttery graham crust and a smooth baked cheesecake filling, topped with a thick butterscotch drizzle. Each bar is baked until just set, then chilled for clean slices and a creamy texture.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
chilling 3 hours
Total Time 4 hours 30 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2.5 cup graham cracker crumbs
  • 0.33 cup sugar
  • 0.75 cup melted butter
Cheesecake filling
  • 24 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 0.5 cup butterscotch chips, melted and cooled
  • 1 tsp butterscotch extract
Topping
  • 0.75 cup butterscotch chips
  • 0.25 cup heavy cream
  • 1 Crushed graham crackers for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake the crust
  1. Preheat the oven to 325°F and line a 9x13 pan with parchment paper for easy lifting.
  2. Combine the graham cracker crumbs, sugar, and melted butter, then press the mixture firmly into the pan.
  3. Bake the crust for 10 minutes, until set and lightly fragrant, then remove to cool slightly.
Mix the cheesecake filling
  1. Beat the cream cheese and granulated sugar until smooth and lump-free.
  2. Add the eggs one at a time, beating on low after each addition just until incorporated.
  3. Stir in the sour cream, vanilla, melted and cooled butterscotch chips, and butterscotch extract until the batter looks glossy and uniform.
Bake, cool, and chill
  1. Pour the filling over the baked crust, smoothing the top with a gentle shake.
  2. Bake at 325°F for 30-35 minutes until the center is just set with a slight wobble.
  3. Cool the bars to room temperature, then refrigerate for 3 hours to firm up for slicing.
Add topping and serve
  1. Melt the butterscotch chips together with the heavy cream until smooth, then drizzle over the chilled bars.
  2. Scatter crushed graham crackers over the top as a garnish, then slice and serve.

Notes

For the cleanest cuts, chill until fully firm—if your kitchen is warm, extend refrigeration by 30-60 minutes. Store in the refrigerator up to 4 days. Freeze baked, unfrosted bars wrapped tightly for up to 2 months; thaw overnight in the fridge and then add the butterscotch drizzle. To lighten slightly, you can use reduced-fat cream cheese for a softer set.